By Traeger Kitchen
Smoked nuts may be a bar snack but this recipe will satisfy those sweet & savory cravings anytime, anywhere.
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|1/3 Cup||brown sugar|
|2/3 Cup||granulated sugar|
|1 Tablespoon||kosher salt|
|1 Pinch||Cayenne pepper, or more to taste|
|1 Teaspoon||smoked paprika|
|1/2 Teaspoon||cracked black pepper|
|18 Ounce||Almonds, raw|
When ready to cook, set the Traeger temperature to 300°F and preheat with the lid closed for 15 minutes.
300 ˚F / 149 ˚C
In a bowl, whisk together the sugars, salt, cayenne, smoked paprika, cinnamon, and black pepper.
1/3 Cup brown sugar
2/3 Cup granulated sugar
1 Tablespoon kosher salt
1 Pinch Cayenne pepper, or more to taste
1 Teaspoon smoked paprika
1/2 Teaspoon cinnamon
1/2 Teaspoon cracked black pepper
In a separate bowl, beat the egg white and water until frothy but not stiff. Add the almonds to the egg whites and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated
1 egg white
1 Tablespoon water
18 Ounce Almonds, raw
Spread sugared nuts in a single layer on a cookie sheet fitted with buttered parchment paper or aluminum foil.
Place the cookie sheet directly on the grill grates, close the lid and cook for 30 minutes, stirring halfway through. The nuts should be caramelized and nicely toasted.
300 ˚F / 149 ˚C
Remove the nuts from the grill and allow them to cool completely. Pour the nuts into a bowl, breaking up any that stick together. Enjoy!
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